In a skillet over medium heat, cook 1 lb of lean ground beef for 7-10 minutes until browned. Stir in 1 tbsp of Worcestershire sauce and set aside to cool.

In a large pot, bring water to a boil and cook 8 oz of chickpea pasta according to package instructions (about 6-8 minutes) until al dente. Drain and rinse under cold water.

Halve 1 cup of grape tomatoes, chop 1 cup of romaine lettuce, and dice 1/3 cup each of red onion and dill pickles.

Shred or crumble 1/2 cup of sharp cheddar cheese using a grater or food processor.

In a mixing bowl, whisk together 3/4 cup of Greek yogurt, 1/4 cup of light mayonnaise, 4 tbsp of ketchup, 1.5 tbsp of yellow mustard, 1.5 tbsp of dill pickle juice, and spices until smooth.

In a large mixing bowl, combine the cooled chickpea pasta, cooked ground beef, chopped vegetables, and shredded cheese.

Drizzle the dressing over the pasta mixture and toss gently to coat the ingredients.

Just before serving, gently fold in the chopped romaine lettuce and sprinkle white sesame seeds on top.